Lentil Sausage Soup with Fresh Yogurt
Crusty Peasant Bread
Total Cost: $6.35
I regret not snapping a shot of our Lentil Sausage Soup. It was beautiful...
We bought a different variety of lentil that was a little firmer and didn't mash up like the normal lentils we buy. We added garlic, onion, carrot and turkey sausage along with a little bouillon and served the soup with a dollop of fresh made yogurt.
The bread was a no-brainer, again. This time I made two loafs and sent my dad (who stopped by to drop off some goodies) with a half loaf of bread for his hour drive home.
Leftovers are my favorite part of making soup. I love soup, part II. We'll most likely have it for lunch on Sunday.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Saturday, January 24, 2009
Thursday, January 8, 2009
Dinner: Thursday, January 8
Polenta with Asiago-Dusted Marinara
Crusty Peasant Micro-loaf
Romaine with Vinaigrette
Total Cost: $2.95
Polenta is a simple cornmeal wedge, patty or square that somehow satisfies in a way that no semolina noodle can (no matter how al dente). For dinner we're going to make polenta and serve it in squares (since we had the wedge shape last night...) Look in any Jane-Bag-of-Doughnuts recipe book and you'll find a satisfactory recipe.
For the marinara, pop open a can of some spaghetti sauce that you have on hand. Any flavor. Just heat it. Oh, and if you have any veggies in the fridge that are ready to meet their maker, do them a favor and grant their last wish: "I want to be added to a batch of Veggie Marinara." You'll make that hairy green pepper so happy. Cut off the hair. Serve the polenta and marinara with a good dusting of Asiago (or Romano).
Now that you've balanced the universe, throw a loaf of Five Minute Artisan Bread in the oven. Since it's just for tonight you can pull off a chunk the size of a grapefruit--one pound of dough. Let it rise for 40 minutes, bake for 30 at 450 degrees. You did remember to let the bread rise while you were making the polenta and sauce, right? Good for you.
Remember the Romaine from yesterday? There's a little more left, so wash it, cut it, grate some cheese on top, and do the sprinkle-sprinkle, Amen thing with the vinaigrette.
What did you have for dinner? How much did it cost?
Crusty Peasant Micro-loaf
Romaine with Vinaigrette
Total Cost: $2.95
Polenta is a simple cornmeal wedge, patty or square that somehow satisfies in a way that no semolina noodle can (no matter how al dente). For dinner we're going to make polenta and serve it in squares (since we had the wedge shape last night...) Look in any Jane-Bag-of-Doughnuts recipe book and you'll find a satisfactory recipe.
For the marinara, pop open a can of some spaghetti sauce that you have on hand. Any flavor. Just heat it. Oh, and if you have any veggies in the fridge that are ready to meet their maker, do them a favor and grant their last wish: "I want to be added to a batch of Veggie Marinara." You'll make that hairy green pepper so happy. Cut off the hair. Serve the polenta and marinara with a good dusting of Asiago (or Romano).
Now that you've balanced the universe, throw a loaf of Five Minute Artisan Bread in the oven. Since it's just for tonight you can pull off a chunk the size of a grapefruit--one pound of dough. Let it rise for 40 minutes, bake for 30 at 450 degrees. You did remember to let the bread rise while you were making the polenta and sauce, right? Good for you.
Remember the Romaine from yesterday? There's a little more left, so wash it, cut it, grate some cheese on top, and do the sprinkle-sprinkle, Amen thing with the vinaigrette.
What did you have for dinner? How much did it cost?
Monday, January 5, 2009
Dinner: Monday, January 5
Greek Gyros served in Artisan Whole Wheat Pita brushed with Olive Oil
Total Cost: $6.80
I can get away with saying my bread is artisan because the recipe it came from is from the book "Artisan Bread in Five Minutes a Day." So, we have artisan pita tonight. I took a dough ball about 1/4 cup and rolled it out very thinly (under 1/8 inch) on a counter dusted with flour. Each pita was cooked in a pan (don't forget to flip it!) that had a drizzle of olive oil. These divine pitas will make you curse the discs of ca-ca sold by the bagful in your grocer's deli.
Before we go further, please go to your library and check out the book "Artisan Bread in Five Minutes a Day." It will revolutionize the way you do bread. Your family will shed tears of gratitude. (Um, maybe.)
Now, all you need for the gyros are: small patties of ground meat mixed with cumin and garlic, a sliced tomato, a sliced red onion, sliced romaine, crumbled feta, and plain yogurt. (Perhaps we'll make homemade yogurt together soon!)
Save the extra uncrumbled feta for when we do pizza. It actually lasts for a long time in the fridge.
What are you eating for dinner tonight? How much did it cost?
Total Cost: $6.80
I can get away with saying my bread is artisan because the recipe it came from is from the book "Artisan Bread in Five Minutes a Day." So, we have artisan pita tonight. I took a dough ball about 1/4 cup and rolled it out very thinly (under 1/8 inch) on a counter dusted with flour. Each pita was cooked in a pan (don't forget to flip it!) that had a drizzle of olive oil. These divine pitas will make you curse the discs of ca-ca sold by the bagful in your grocer's deli.
Before we go further, please go to your library and check out the book "Artisan Bread in Five Minutes a Day." It will revolutionize the way you do bread. Your family will shed tears of gratitude. (Um, maybe.)
Now, all you need for the gyros are: small patties of ground meat mixed with cumin and garlic, a sliced tomato, a sliced red onion, sliced romaine, crumbled feta, and plain yogurt. (Perhaps we'll make homemade yogurt together soon!)
Save the extra uncrumbled feta for when we do pizza. It actually lasts for a long time in the fridge.
What are you eating for dinner tonight? How much did it cost?
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